Prepare the Nougat Base: In a medium saucepan, combine the sugar, corn syrup, and water.
Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture starts to bubble.
Bring the mixture to a gentle boil and let it cook for 3-5 minutes, or until it reaches 240°F (115°C) on a candy thermometer.
Remove from heat.
Mix the Nougat: Stir in the vanilla extract, salt, powdered sugar, and shredded coconut until smooth and well combined.
The mixture will thicken as you stir.
Add Jelly and Nuts: Once the nougat base is ready, gently fold in the jelly of your choice, ensuring it’s evenly distributed throughout the mixture.
If you like, you can also fold in chopped nuts for added texture.
Shape the Candy: Line a small baking dish or tray with parchment paper.
Pour the nougat mixture into the dish, spreading it evenly.
Let it cool at room temperature for 2-3 hours until it sets.
Cut and Serve: Once the nougat has set and firmed up, remove it from the dish and cut it into bite-sized squares or rectangles.
Serve immediately or store in an airtight container for up to a week.
Prep Time: 15 minutes
Cooking Time: 10 minutes
Total Time: 3 hours 15 minutes
Kcal: 150 per piece
Servings: 16 pieces
